By Karen Palmer, Registered Dietitian, North Memorial.
This healthy recipe is so easy! Any kind of salsa can be used. Add a tossed mixed greens salad and you have a complete meal. If you have any leftovers, combine the chicken and rice and add it to flour tortillas for quick burritos. Some slow cookers cook faster than others so you may have to adjust your cooking time!
- 2 lbs boneless, skinless chicken breasts
- 1 cup black bean and corn salsa
- 1 package reduced sodium taco seasoning
- 1 can (10 3/4 oz.) reduced fat, reduced sodium cream of chicken soup
- 1/2 cup light sour cream
- 2 cups water
- 2 cups instant brown rice
- 1/4 cup sliced green onions
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 5-6 hours. Remove from heat and stir in sour cream. In 2-quart saucepan, bring water to boiling over high heat. Stir in rice; return to boil. Reduce heat; cover and simmer for 5 minutes. Remove saucepan from heat; stir. Cover; let stand 5 minutes. Fluff with fork. Serve chicken over rice. Garnish with green onions. Makes 6 servings.
Nutrition information per serving: 364 calories (20 percent from fat), 8 grams total fat, 3 grams saturated fat, 0 grams trans fat, 96 milligrams cholesterol, 38 grams carbohydrate, 3 grams dietary fiber, 38 grams protein, 676 milligrams sodium.